Step 1

Heat oven to 325°F.

Step 2

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 18 to 20 min. or until top is shiny and center is almost set. (Brownie layer will not be done.)

Step 3

Meanwhile, beat Neufchatel, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Step 4

Spoon Neufchatel mixture over brownie layer in pan. (Pan will almost be full.)

Step 5

Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Step 6

Remove dessert from refrigerator about 30 min. before serving; let stand at room temperature to soften slightly. Meanwhile, melt chocolate as directed on package. Use foil handles to lift cheesecake from pan; drizzle with chocolate. Let stand until chocolate is firm.